Holiday Rush

☰ Menu
Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Low Protein 5 Ingredients Or Less Side Dishes Potatoes Vegetables Easy European Vegetarian English Dietary Low Sodium Low Cholesterol Healthy 2 Low In Something

Best Roast Potatoes Ever

I can hear you thinking “everyone knows how to do roast potatoes”, but bear with me; following this recipe has given me the best never-fail perfect roast potatoes ever! golden and crisp on the outside, soft and fluffy inside. there are other recipes posted on recipezaar, but i’ve checked them and these directions are different! obviously it helps if you use a variety of potato that is especially suitable for roasting (such as maris piper, king edward or desiree), but this recipe really will give you beautifully roasted potatoes that don’t stick to the pan - the secret to success is in step 2.

Steps

Preheat the oven to 400 f , 200 c , gas mark 6.
Peel the potatoes and cut them into evenly sized halves or chunks.
Put the potatoes into a large saucepan , cover with cold salted water and bring to the boil.
Drain the water off as soon as it comes to the boil - this step isnt to cook the potatoes: it heats them through so they start roasting more quickly - return the potatoes to the hot pan and dry them over the heat.
Slide a large baking tray into the oven to heat up for a few minutes , add the vegetable fat to the potatoes in the hot pan and let it melt.
Turn the potatoes in the melted fat until they are shiny and well coated , then.
Place the tray in the oven for about 45 minutes.
Add the bay leaves , if using , 15 minutes into the cooking time.
Turn and baste the potatoes a few times during cooking.
To serve , lift the potatoes from the baking tray with a slotted spoon , sprinkle with sea salt if desired:.

Ingredients

potatoes, vegetable shortening, bay leaves, sea salt